Donut Drive-In



Donut Drive-In is seldom forgotten when STL's donut scene is discussed. And for good reason. 

Sandwiched between tourist attractions like Ted Drewe's and Gooey Louie, Donut Drive-In is a Route-66 essential stop.

Loyal patrons & South City residents have been super friendly to me. Once, when I forgot the cash only rule*, a nice gentlemen bought my donuts. And last night, while deliberating donut choices, the nice employee gave me a fresh Apple Fritter. 



















Despite my coaxing for variety, Mike and Randy each bought an Apple Fritter. 
I'm told there are 2 bakers and patrons have preferences on whose Fritters are better. I went on a Thursday night (9:30pm) and had a fresh one. Mike said it was, "like there's pie in my donut" and Randy mused that "the inside was airy" and it had "the right amount of crunch". 

"I got everything I wanted from that," noted Randy. 

I got a Chocolate Cake w/ Chocolate Icing and a Blueberry Cake. I have to be in the right mood for that much chocolate, but last night it was right up my alley. Perfect consistency and ultimately chocolatey.

The Blueberry Cake was not as intensely flavorful and felt more breakfasty. Still delicious, but lighter. Mike said it was like a blueberry muffin with melted butter on top. 

Randy enjoyed a chocolate iced French Cruller (one of my favorites!), also available glazed and vanilla iced, which I'm told is one of the most popular choices at the Drive-In. 
Driving In!
Kudos for having an informative bag, with a map.

Verdict: Really great. Hours are wonky & cash is dumb, but these are quality donuts. Best cake donut so far.


Randy requested this caption say
"The catacombs of the French Cruller". Ominous.
*They're CASH ONLY!!!!
I forget every time. But seriously? Let's get with it. Who carries cash these days?






6525 Chippewa St
Saint Louis, MO 63109
(314) 645-7714

M: 5am-2pm
Tu: 5am-9pm
W: 5am-10pm
Th: 5am-10pm
F: 5am-11:59pm
S: 5am-11:59pm
Su: 5am-2pm

Comments

Post a Comment

Popular posts from this blog

Fried Croissant or Fried Danish Cruller?

Image
Michael recently developed a fondness for Fried Croissants and of course they are delicious. So I get it. But I feel one of my favorite types of doughnuts is being overlooked- the Fried Danish Cruller - the figure 8 shaped doughnut with twisty middle. And my main question: do these actually exist in Denmark? So we taste tested them from Schnuck's bakery one day & agreed the Fried Croissant was better. I still think the Danish from Federhoffer's tops it, but will have to do further research to be sure. If you know anywhere that makes delicious Fried Croissants or Danish Crullers, please comment below!
Read more

Beignets in STL - Bar 360 (Downtown)

Image
What's a beignet? "Beignet, synonymous with the English "fritter", is the French term for a pastry made from deep-fried choux pastry. Beignets can also be made from other types of dough, including yeast dough."- Wikipedia Thanks, Wikipedia! It's basically a fried little donut covered in powdered sugar. Sometimes they come with a dipping sauce that is chocolatey. Bar 360 in Downtown STL has beignets and they are a great sharable treat. They are bite sized and airy, like little pillows. These beignets tasted like they had cinnamon involved. They came out hot, but I almost liked them better cold. For $7, they give you a lot of beignets! We had 6 friends trying to conquer this plate and could barely do it. We also ate pizza, though. I read some Yelp complaints that the beignets weren't all cooked the same (some doughy, others crispy), but I didn't have this issue. They were good, but it was really all about the sauce, for me. They
Read more

Travel Edition - Pikes Peak "World Famous Donuts" at 14,000 ft

Image
The sign says they are "World Famous", so I had to break my gluten free streak for 1 bite. Maybe 2. But honestly, they are really only good if you dunk them in coffee. Otherwise, they were really oily. Kind of crunchy on the outside and more like a french fry than a donut. Or a funnel cake minus the powdered sugar. Why don't they add some powdered sugar?! There's an idea. According to the Rocky Mountain Food Report , doughnuts have been sold on the mountain for around 125 years... "They’re high-altitude [cake] doughnuts — they can only be made above 14,000 feet. … We just make high-altitude adjustments to the recipe. And of course we do have our secret ingredient, which we can’t reveal, sorry.” I'm sorry, too, Pikes Peak. Maybe you were having an off day, but I wasn't impressed. I guess I'll have to wait until I'm at 14,000 ft elevation again to give them a second try. ** Note: Oddly enough, after writing this, I'm totally craving
Read more